Red lentils, carrot, onion, tomato paste. With croutons and a wedge of lemon. The soup that goes with every meal in Turkey — here without butter, and so vegan.

What's inside

Red lentils, onion, carrot, potato, tomato paste, sunflower oil, a little flour and our spices.

Potato and flour make it creamy without any cream. Classically, Mercimek Çorbası is started with butter — we use sunflower oil, not as a substitute but because the soup tastes cleaner that way and stays orderable for everyone. The flour brings gluten with it; if that matters to you, you should know.

How we cook it

We cook it ourselves, in small batches, and make it anew regularly. It's only heated when you order.

What comes with it

Croutons and a wedge of lemon come with it — both packed separately, not in the soup. That keeps the croutons crisp, and you decide how much acidity you want.

The croutons are the contrast a puréed soup needs: something that crunches. The lemon comes last, and a squeeze is enough — the acidity lifts the seasoning and lets the lentil come forward instead of covering it.

Why this way

In Turkish cooking, lentil soup isn't a starter but a staple. It's on the table in the morning, in the canteen at noon and before dinner in the evening — and it's the first thing you offer a guest.

Here it has a second job: the dish for anyone who doesn't feel like dumplings tonight. Warm, filling, vegan, and eaten in two minutes.

AllergensCereals containing gluten (wheat)May contain traces of: Milk, Celery

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